Best Peanut Butter Chocolate Chip Cookies Dinners Dishes Desserts Food

PEANUT BUTTER CHOCOLATE CHIP COOKIES FROM HEAVEN

Peanut Butter Chocolate Chip Cookies from Heaven image

GREAT...the name says it all.

Provided by KATHY

Categories Desserts Cookies Peanut Butter Cookie Recipes

Yield 24

Number Of Ingredients 11

Ingredients

1 cup butter, softened
1 ½ cups packed brown sugar
2 eggs
1 cup peanut butter
1 teaspoon vanilla extract
2 ¾ cups all-purpose flour
¼ cup cornstarch
¾ teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
1 cup semisweet chocolate chips

Steps:

Preheat oven to 350 degrees F (180 degrees C).
Cream together butter and brown sugar. Beat in eggs, peanut butter and vanilla.
Add flour, cornstarch, salt, baking soda and baking powder. Stir in chocolate chips.
Roll into balls about 1 1/2 teaspoonfuls (or use cookie scoop) and place onto ungreased cookie sheets about 2 inches apart. Flatten slightly because they do not flatten much while cooking.
Bake for 10 minutes.

Nutrition Facts : Calories 280.6 calories, Carbohydrate 32.2 g, Cholesterol 35.8 mg, Fat 15.7 g, Fiber 1.5 g, Protein 5.1 g, SaturatedFat 7.4 g, Sodium 250 mg, Sugar 18.2 g

PEANUT BUTTER CHOCOLATE CHIP COOKIES

Peanut Butter Chocolate Chip Cookies image

I love these rich, very sweet, addictive cookies. I adapted this recipe from one I found and loved on allrecipes.com. I have altered it somewhat to suit my tastes and my preferred baking techniques but this is based on the recipe known there as Aunt Cora's World's Best Cookies. Cook time is per batch, cooking one sheet at a time.

Provided by HeatherFeather

Categories Drop Cookies

Time 30m

Yield 36-48 cookies

Number Of Ingredients 8

Ingredients

1 cup sweet unsalted butter, at room temperature
1 cup sweet creamy peanut butter (do not use reduced fat versions - I use Jiff or Peter Pan brands)
1 cup granulated sugar
1 cup brown sugar or 1 cup light muscovado sugar, packed
2 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
2 cups semi-sweet chocolate chips

Steps:

Preheat oven to 325 degrees F.
Have ready at least 2 baking sheets lined with parchment paper.
Cream butter until smooth.
Add peanut butter and both sugars and beat until combined well.
Add egg and beat well.
Stir in flour and baking soda gradually until well combined.
Stir in chocolate chips by hand.
Using a meatball scooper or a spoon, scoop out small portions of dough and drop onto parchment lined cookie sheets, leaving 2" gap between each cookie.
Bake for about 15 minutes or until cookies are just firm around the edges- don't overbake- if you wait until they are brown on top, they will be too hard.
Slide parchment sheet, cookies and all, carefully off pan and onto your counter, set a new piece of parchment paper onto your baking sheet and repeat until all dough is baked.
Meanwhile, as the next batch bakes, remove baked cookies from the parchment and let cool completely on wire racks.
Wipe off the crumbs from the old sheet of parchment and you can reuse it for your next batch.
These will keep about 3 days stored in a cookie tin (for crisp cookies) or an airtight plastic container (for softer cookies).

Nutrition Facts : Calories 206.1, Fat 11.9, SaturatedFat 5.8, Cholesterol 23.9, Sodium 75.4, Carbohydrate 24.2, Fiber 1.2, Sugar 17.2, Protein 3.3